Pumpkin Spice Hot Chocolate
This Pumpkin Spice Hot Chocolate transforms ordinary hot chocolate into a cozy fall drink that tastes like your favorite coffee shop creation, but so much better because you made it yourself. The combination of rich cocoa, real pumpkin puree, and warm spices creates a velvety smooth beverage that's pure comfort in a cup.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mugs for serving
Ingredients
- 4 cups whole milk or your preferred milk alternative
- 1/3 cup pumpkin puree not pumpkin pie filling
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- salt pinch
- whipped cream for topping, optional
- cinnamon extra for garnish, optional
Instructions
- In a medium saucepan, whisk together the cocoa powder, sugar, cinnamon, ginger, nutmeg, cloves, and salt until there are no lumps and the mixture is evenly combined.
- Add the pumpkin puree and whisk vigorously until fully incorporated with the dry ingredients, creating a thick paste with no dry pockets of cocoa remaining.
- Pour in about 1/2 cup of milk and whisk constantly to create a smooth paste, then gradually add the remaining milk while continuing to whisk to prevent lumps.
- Place the saucepan over medium heat and whisk frequently, scraping the bottom and sides, until the hot chocolate is steaming and just beginning to simmer around the edges, about 8 to 10 minutes.
- Remove from the heat and stir in the vanilla extract, giving it one final whisk to combine all the flavors.
- Ladle into mugs while hot, top with whipped cream if desired, sprinkle with a pinch of cinnamon, and serve immediately.
Notes
- Use whole milk for the richest, creamiest texture, but any milk works in a pinch.
- Don't skip whisking the dry ingredients together first — this is crucial for a smooth final product.
- Heat slowly over medium heat rather than rushing it on high, which can scorch the milk.
- Whisk frequently to prevent a skin from forming on top and to keep everything smooth.
- Taste before serving and adjust sweetness or spices to your preference.
- Make sure you're using pure pumpkin puree, not pumpkin pie filling which already contains spices and sugar.
- Substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves if preferred.
- For a white chocolate version, replace the cocoa powder with 1 cup of white chocolate chips and reduce the sugar to 2 tablespoons.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the mixture may separate slightly, which is normal. Reheat gently, whisking frequently, and add a splash of milk if too thick. Do not freeze.
- For a dairy-free version, use coconut milk, almond milk, or oat milk instead of regular milk.
Nutrition
Serving: 1CupCalories: 220kcalCarbohydrates: 32gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 120mgFiber: 2gSugar: 27gVitamin A: 45IUCalcium: 25mgIron: 8mg
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